Greek Chickpea Stew

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and ⅜ tsp (2 gr) of the salt; cook until softened, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 100.0 gr Celery, 45.0 ml Extra Virgin Olive Oil, 200.0 gr Onion, 2.0 gr Salt

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the tomato paste and cook until it darkens slightly and coats the vegetables.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomato, chickpeas, vegetable stock, oregano, bay leaves, black pepper, and the remaining ⅝ tsp (4 gr) salt. Increase to high heat and bring to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1.0 gr Black Pepper, 500.0 gr Chickpea, 2.0 gr Dried Oregano, 4.0 gr Salt, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat and simmer uncovered, stirring occasionally, until the vegetables are tender and the stew has thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the bay leaves. Stir in the lemon juice and parsley, then take the pot off the heat.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon